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New recipes keep showing up in this list! Scroll down to find:

Roasted Delicata Squash & Pears (GF/DF) // Butternut Squash Chowder (GF) // Sweet Potato Pancakes (GF/DF opt) //  Banana Bread (GF/DF) //  Buckwheat Cakes (GF/DF) // Eggless B-fast Scramble (GF/DF) // Sweet Carrot Fries (GF/DF) // Spicy Lime Chicken (GF/DF) // Hamburger Helper (GF/DF opt) // Massaged Kale (GF/DF) // Blueberry Buckwheat Pancakes (GF/DF) // Kale Antioxidant Salad (GF/DF) // Gluten Free Corn Bread (GF/DF) // Banana Ice Cream (GF) // Flourless Chocolate Cake (GF/DF) // Beet, Avocado & Orange Salad (GF/DF) // Improv Enchiladas (GF opt) // Grandpa Wilbur’s Texas Chili (GF/DF)

Roasted Delicata Squash & Pears adapted from

1 large delicata squash

2 medium ripe but firm pears

2 tsp extra-virgin olive oil

1/4 tsp coarse sea salt & 1/4 tsp freshly ground pepper

1 Tbsp water + 2 tsp agave nectar or raw honey

1 tsp chili powder

Preheat oven to 425°F. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices, leaving the skin on. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes– allow to brown and caramelize. Stir water, agave  and chili powder together in a small bowl and drizzle over the lot. Optional: sprinkle with toasted walnuts or pumpkin seeds. Great as a dessert, snack or a side dish.

Butternut Squash Chowder adapted from Williams Sonoma Thanksgiving 2007

6 bacon slices, cut into ½ inch pieces (nitrate/nitrite free– do not skimp on this)

1 yellow onion, diced

2 celery stalks, diced

1 bay leaf

1 tsp chopped fresh sage (for garnish)

4 tsp sea salt & 1 tsp fresh ground black pepper + more to taste

2 russet potatoes, peeled and cut into ½ inch cubes

¼ cup white wine

4 cup low sodium chicken broth + 1 cup filtered water

4 cup (1 large) butternut squash, baked, scooped out and pureed

½ cup heavy cream (OR ¼ cup half-and-half, almond milk or coconut milk + ¼ cup whole milk yogurt)

In a large Dutch oven over medium heat, cook the bacon, stirring frequently, till crispy, about 5 min. Transfer to towel lined plate and set aside. // Add onion, celery, bay leaf, sage, salt and pepper to bacon grease and cook, stirring frequently, till the vegetables are just soft, about 6 min. Stir in the potatoes, cover and cook, stirring occasionally, 3-4 min. // Add the wine and simmer, stirring to scrape up the browned bits, for 2 min. Add the broth and water and bring just to a boil. Reduce heat to low and simmer till potatoes are tender, about 12 min. // Add squash puree and half of bacon and simmer 5 min. Stir in cream and adjust seasonings. Remove and discard bay leaf. // Serve in bowls and top with sage and remainder of bacon. Amazing!

Sweet Potato Pancakes (GF) adapted from teafactory


3/4 cup sweet potato, cooked & mashed (Cook 1 sweet potato, wrapped in foil, in 400 degree oven, for about 1 hour.)

¼ cup brown rice flour + ¼ cup sorghum flour + ¼ cup tapioca flour

1 tsp baking powder

½ tsp salt

½ tsp nutmeg

1 egg

¾ cup coconut milk

2 tbsp melted coconut oil

In a bowl, sift all the dry ingredients together. // In separate bowl, mix together the sweet potato, eggs, milk & oil. Add this to the dry ingredients & combine well. // Preheat a frying pan, drop spoonfuls of the batter and cook for a couple of minutes on each side till browned.

Banana Bread (GF/DF) adapted from Gluten Free Girl

½ c grapeseed oil
1/4 agave nectar
1 teaspoon of vanilla extract
2 eggs
5 medium, ripe bananas, peeled and mashed
2 c gluten-free flour mix
2 tsp baking soda

¼ tsp xanthan gum
1/4 teaspoon of sea salt
cinnamon and fresh nutmeg to taste

¼ to ½ cup walnuts or pecans, optional

Preheat the oven to 350°. Grease a loaf pan. // Mix oil, agave and vanilla in your best mixer, on high speed. Beat in the eggs, one at a time, slowly. Stir in the bananas.
In another bowl, blend the dry ingredients and spices. // Gently stir the dry ingredients into the wet ones with a wooden spoon, then add the nuts. Do not overmix. // Bake for one hour. It’s done when you can insert a knife or toothpick and it comes out clean. Cool it on a wire rack and keep your friends’ hands away from it until it’s no longer hot.

Buckwheat Cakes (GF/DF) adapted from Group Recipes

1 cup buckwheat flour (Bob’s Red Mill)

1 tsp gluten and corn free baking powder

2 Tbsp sugar  (or 1 Tbsp agave, mixed in with wet ingredients)

1/2 tsp salt  

2 Tbsp potato starch  (Bob’s Red Mill)

1 cup + a little more coconut milk

2 Tbsp coconut oil, melted

Heat the skillet to medium heat while you are preparing the batter. // Combine the dry ingredients. // Mix in the coconut milk and oil until the batter is smooth. Add more milk if it is too thick. // Pour or spoon out pancakes to the size that you prefer. When bubbles start forming around the edges, cover the cakes with a lid for thirty seconds to a minute; this will stiffen up the top of the batter just enough so it doesn’t drizzle off when you flip it. // When the pancake has bubbles throughout, flip it. // Cover with the lid again for at least part of the time, so that you ensure cooking throughout. // Serve with nut butter or with an egg, sausage or bacon on the side.

Eggless Breakfast Scramble (GF/DF)

½ tsp olive oil

1 clove garlic

½ cup brown rice (make the night before)

1 link chicken sausage (or ½ cup beans)

4 leaves of kale, de-ribbed and chopped

½ avocado

2 Tbsp salsa (optional)

Cook sausage in skillet to desired doneness. Remove and set aside. // Add oil to skillet and sauté garlic for 1 min. Add kale and sauté for 2-3 minutes, till before it wilts. Remove from heat. // Reheat rice in skillet. // Assemble in bowl or on place and top with avocado and salsa. Travels well!

Sweet Carrot Fries (GF/DF)borrowed (with gratitude) from Malia VanRooy

Fresh organic carrots (3 per adult, 2 per child), sliced into 3 inch long, thin strips or fries

Extra virgin olive oil

Coarse sea salt

Preheat oven to 425 degrees. // Cut carrots into fries and place in large bowl. Pour in some olive oil and toss with hands (washed!) till carrots are coated. // Spread evenly on a large cookie sheet and sprinkle with salt. Add other spices here if desired. // Bake for 15 minutes, flip/toss and bake for another 15 minutes or to desired crispiness.

Marinated Spicy Lime Chicken (GF/DF) (can be used for fajitas)

6 boneless, skinless chicken breasts or 1 whole chicken, cut into 4 pieces

juice from 4-5 limes

½ cup extra virgin olive oil

1 Tbsp cumin, 1 Tbsp chili powder, 2 tsp sea salt

Prepare raw chicken and place flat in a casserole dish. // Mix oil, lime juice (you can use lemon if you don’t have enough lime) and spices in a small bowl. Pour over the chicken. // Cover dish and place in fridge for 2-6 hours. // Remove and grill till done or bake in oven.

Better Than Hamburger Helper (GF/DF opt)

2 tsp olive oil

1 large onion, diced

1 bell pepper (any color), diced

3 cloves garlic, diced or pressed

1 lb all-natural ground beef (organic, grass-fed is preferred; make sure there are no added antibiotics or hormones)

2 unpeeled potatoes, washed, diced and rinsed thoroughly

1-2 carrots, grated

1 Tbsp cumin, 1 Tbsp chili powder, ½ tsp cayenne pepper (optional, for heat), 1 tsp sea salt

1 c water

2 fresh tomatoes

1 box baby spinach or salad greens (or from your garden)

1 jalepeno (optional)

¼ cup daiya cheese substitute (optional)

1 avocado (optional, but recommended)

Heat olive oil over medium heat. Add diced onion, bell pepper and garlic. Sautee till brown and/or soft. // Add ground beef and cook till no longer pink. // In the meantime, bring a medium-sized pot of water to a boil and cook diced potatoes for 5 min. Drain and set aside. // Once meat is cooked, add partially cooked potatoes to mixture. // Shred in carrot and mix thoroughly. // Add spices. You can add more to your liking. // Add 1 cup filtered water and cover. Turn down heat and simmer for 10 minutes or until potatoes are done and liquid is cooked off. // Serve with tomatoes, jalapeno, daiya cheese substitute and avocado on top.

Massaged Kale (GF/DF)

1 bunch kale (serves 2-4 people)

Juice from ½ lemon

1 Tbsp extra virgin expellor pressed olive oil (more if needed)

1 tsp coarse sea salt (more to taste)

1 tsp hulled, raw sesame seeds (optional)

2-3 raw garlic cloves, chopped (optional)

1 avocado (optional)

Wash, de-rib, and coarsely chop kale. Place in large bowl. // Squeeze on lemon juice and pour on olive oil. // Massage liquid into kale with bare (washed!) hands for 2-3 minutes. Allow to sit and soak in dressing. // Top with salt and sesame seeds, garlic and avocado if desired.

Blueberry Buckwheat Pancakes (GF/DF opt) adapted from Ed Bauman

Mix dry ingredients:

1 cup buckwheat flour

½ cup millet, brown rice or amaranth flour

¼ cup ground flax meal

1 tsp sea salt

2 Tbsp baking powder (aluminum free)

Wisk together:

1 ¼ cups whole, almond or coconut milk

2 eggs

2-3 Tbsp agave nectar

Pour together and wisk gently.

Add any of the following if desired:

Mashed banana

Unsweetened coconut

Nuts and Seeds

Ladle onto buttered or coconut-oiled pan. Cook until bubbling and brown-edged and then turn. Serve with butter, raw honey and/or nut butter.

Kale Antioxidant Salad (GF/DF) adapted from Whole Foods Market

1 bunch green or purple kale, washed and stems removed.

½ cup blueberries

1 large or 2 small carrots, grated

1 apple (peel on), chopped

¼ cup sunflower seeds

2 Tbsp sesame seeds

1 tomato

For Dressing:

2 Tbsp olive oil

2 Tbsp apple cider vinegar

2 Tbsp “Just Cranberry” cranberry juice

1 tsp agave nectar

sea salt and cracked pepper to taste.

Chop kale and place in large salad bowl. Assemble dressing and whisk together. Pour over kale and massage into leaves for 2-3 minutes. Top with all other ingredients and toss.

Gluten Free Iron Skillet Corn Bread (GF/DF) adapted from Gluten Free 101 by Carol Fenster

1 ¼ c cornmeal

1 c GF flour blend (1 ½ c sorghum flour, 1 ½ c potato starch, 1 c tapioca flour, ½ c corn, almond, garbanzo OR chestnut flour—mix)

2 1/4 t baking powder

1 ½ t xanthan gum

1 t sea salt

2 large eggs, lightly beaten

1 c whole, almond or coconut milk

1/3 c grapeseed oil

Preheat oven to 350. Spray iron skillet with olive oil spray. Set aside. // In medium bowl, combine dry ingredients (cornmeal through salt). Make a well in the center. // In another bowl, beat eggs, milk and oil with a whisk till well blended. // Add egg mixture all at once to dry mixture, stirring with wood spoon till just moist. Batter will be consistency of thick cake batter. // Bake 25 to 30 min or till top is firm and edges are light brown. // Serve warm. (with organic butter or raw honey or with Grandpa Wilbur’s Texas Chili)

Banana Ice Cream (GF) from Sweet and Sugar Free by Karen E. Barkie

2 frozen bananas

1 ripe avocado

1/4 cup whole milk, plain yogurt.

Place in food processor or blender and puree till smooth. Eat immediately.

Flourless Chocolate Cake (GF/DF) adapted from Gluten Free 101 by Carol Fenster

2 cups whole pecans or walnuts

½ cup brown sugar

4 eggs

½ cup grapeseed oil

5 Tbsp cocoa or food-processed 60-100% baking chocolate

1 tsp vanilla extract

1/8 tsp sea salt

Preheat oven to 350. // Grease then line with wax paper the bottom of a circular cake pan. // Grind nuts in food processor to a meal-like texture. // Add remaining ingredients and process 30-40 seconds. Scrape down sides and process 30-40 seconds more. // Transfer batter to cake pan. Bake 35-40 min till toothpick comes out clean. // Eat plain or top with frosting, chocolate glaze, cinnamon or powdered sugar.

Beet, Avocado & Orange Salad (GF/DF) from Savoring Soups and Salads by Williams Sonoma

3 Tbsp extra virgin olive oil

1 Tbsp sherry vinegar

1 large shallot, finely minced

1 large garlic clove, finely minced

sea salt and fresh ground pepper

3 red beets

2 naval or blood oranges

1 ripe but firm avocado

chopped fresh cilantro

In a bowl whisk together oil, vinegar, shallot, garlic, salt and pepper to make a vinaigrette. Preheat oven to 400. // Remove beet tops, leaving ½ inch of stems. Put beets in baking dish in ¼ inch water and cover (or wrap in foil) and bake till knife pierces easily, about 50 minutes to an hour. // Remove. When beets are cool enough to handle, peel and slice into thin wedges. Put in bowl and add enough vinaigrette to coat. Toss gently. Add more if needed. // Peel oranges and avocadoes and use segments and thin slices, respectively. Coat each with vinaigrette. // Choose a rectangular platter. Arrange avocado slices, orange segments and beet wedges into different rows. Cover with remaining vinaigrette and sprinkle with chopped cilantro.  

Kick-Ass Improv Enchiladas by Kris Norbraten

8-12 regular sized whole wheat, corn or alternative grain tortillas

1 whole chicken (I like Whole Foods b/c they are $2/lb– about $7 total)

About 3 cups favorite beans, either home-made or canned

1 Tbsp organic olive oil

1 large or 2 small white onions, chopped

4 cloves garlic, fresh, chopped (set aside for 5 minutes before cooking to allow nutrients to activate)

1 jalepeno, fresh, chopped

2 carrots, fresh, grated

2 cups spinach, fresh, chopped

2 tomatoes, fresh, chopped

2 Tbsp cumin, 2 Tbsp chili powder, 1 Tbsp sea salt and 1 tsp cayenne pepper, ground

1/4 cup jarred jalepenos, chopped

1/2 cup whole milk, plain yogurt (look for low sugar, high protein)

2 cups sharp cheddar or real pepperjack cheese

Boil water in stock pot. Add chicken (make sure no goodies are stashed in the cavity), bring back to boil and keep at a slow, rolling boil for 1 to 1.5 hours till chicken is white and done. Pull out with tongs and place on big plate to cool. // Once cool, pull all the meat off the chicken and set aside. Do not feed cooked chicken bones to a dog! // Get a big, big fry pan or wok and heat oil over medium heat. Throw in onions, then garlic, then jalepeno, and sautee for 5 minutes. Add carrots and spices and cook till onions become clear-ish. Add tomatoes, spinach, beans with some of their juice and chicken. Cook till heated through. // Transfer to a large bowl, big enough for good stirring action. Add 1 cup of the cheese, yogurt and jarred jalepenos. Stir and set aside.


1 tsp organic olive oil

1 small can tomato sauce

2 Tbsp filtered water

1 tsp corn starch, dissolved into water

1 Tbsp cumin, 1 Tbsp chili powder

Sea salt to taste

Heat oven to 400 degrees. // Rinse above pan and heat oil over medium heat. Add tomato sauce and spices and stir with whisk. // Add dissolved corn starch and bring to a slight bubbly boil. Allow mixture to thicken to desired thickness.Taste and add sea salt to desired taste for your yummy, home-made enchilada sauce.


Olive oil a big baking dish. // Spoon mixture into tortillas to your desired thickness. Repeat till baking dish is full and mixture is gone. // Spread sauce over the top of the enchiladas. Sprinkle remaining cheese over the top. // Bake, uncovered, for 30 minutes at 400 degrees. // Serve with cilantro-lime rice and a fresh, tossed salad.

Grandpa Wilbur’s Texas Chili (GF/DF) adapted from Wilbur J. Balmer

1 lb grass fed ground beef or natural buffalo

1 large onion, chopped

2-4 cloves garlic (or more)

28 oz can whole peeled tomatoes

1 can ro-tel (tomatoes + chilis)

6 oz can tomato paste

1 box organic beef broth

2 cans chili beans, not rinsed

2 cans other beans (kidney or black), rinsed

3 T chili powder, 3 T cumin, 1 t cayenne, 2 t sea salt (more to taste)

tobasco sauce (for serving)

In a large stock pot, brown the meat. Don’t drain fat if using grass fed beef or buffalo. // Add chopped onion and pressed garlic. Cook till onions are soft. // Add broth and tomatoes. Add extra water if desired. // Stir in tomato paste. This will help it thicken. // Stir in beans and seasonings. // Bring to a boil, then turn down to a simmer. Keep lid cracked and cook for about one and a half hours. // Serve over basmati rice and with Grandpa’s Cornbread. // It will taste better as the week progresses!

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